450 g (14 1/2 oz) potatoes, peeled and cut into bite-sized chunks
1 large onion, roughly chopped
4 tablespoons medium curry paste (such as bhuna, balti or jalfrezi paste)
1/2 small cauliflower, about 250 g (8 oz) in weight, cut into chunky florets
300 ml (1/2 pint) hot vegetable or chicken stock
200 ml (7 fl oz) coconut milk
150 g (5 oz) frozen leaf spinach
cooked rice or warmed naan bread
chopped coriander (optional)
Heat the oil in a large deep-sided frying pan or saucepan and cook the potato and onion over a medium heat for 5–6 minutes, stirring occasionally, until the vegetables are tinged with colour and begin to soften. Stir in the curry paste and cook for 1 minute to cook the spices.
Tip the cauliflower into the pan and stir to coat before adding the hot stock and coconut milk. Bring to the boil, then reduce the heat, cover and simmer gently for about 15 minutes, stirring occasionally, until the potatoes and cauliflower are tender and the sauce has thickened.
Stir in the frozen spinach and cook for a further 2–3 minutes until the spinach has wilted and the curry is hot. Serve spooned over bowls of rice or with warmed naan and sprinkled with chopped coriander, if desired.